Beef And Gnocchi Recipes

BEEF & BACON GNOCCHI SKILLET

Steps:

• Preheat broiler. Cook gnocchi according to package directions; drain., Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef and onion over medium heat until beef is no longer pink, 4-6 minutes, breaking meat into crumbles. Drain., Stir in half the bacon; add gnocchi, water, cream and ketchup. Bring to a boil. Cook, stirring, over medium heat until sauce has thickened, 3-4 minutes. Add salt and pepper. Sprinkle with cheese., Broil 3-4 in. from heat until cheese has melted, 1-2 minutes. Top with tomatoes, green onions and remaining bacon.

GROUND BEEF GNOCCHI

Steps:

• Brown the ground beef and onion in a skillet over medium-high heat for 7-10 minutes. If there's lots of excess fat, spoon most of it out.
• Stir in the garlic and Italian seasoning.
• Add the diced tomatoes, chicken broth, cream, and gnocchi to the pan, and give it a good stir. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.
• Uncover the pan, stir it, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
• Stir in the parmesan cheese and salt & pepper as needed. Serve immediately.

GNOCCHI WITH CORNED BEEF AND CABBAGE

Steps:

• Bring a large pot of salted water to a boil. Melt 2 tablespoons butter with the olive oil in another large pot or Dutch oven over medium-high heat. Add the carrots, onion, thyme and a big pinch of salt to the hot oil. Cook, stirring occasionally, until the vegetables start softening, about 4 minutes. Add the cabbage, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 5 minutes.
• Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain the gnocchi and add to the cabbage mixture. Add 3/4 cup of the reserved cooking water, the corned beef, mustard and remaining 2 tablespoons butter. Reduce the heat to medium and cook, stirring, until everything is coated, 1 to 2 minutes, adding the remaining 1/4 cup cooking water as needed; season with salt and pepper.
• Divide the gnocchi among shallow bowls. Top with the chives.

BEEF TENDERLOIN AND GNOCCHI CASSEROLE

Steps:

• Heat olive oil in a large skillet. Season beef medallions with salt and pepper. Sear in hot oil until browned. Remove and set aside. Add roasted garlic pulp and spinach. Saute until spinach wilts. Add tomato paste and sauce. Bring to a simmer and stir until smooth. Blanch gnocchi until done, drain and fold into sauce with the Romano cheese. Arrange medallions on top of mixture. Sprinkle in more cheese and bake in preheated 400 degree oven for 5 minutes.

GNOCCHI WITH MEAT SAUCE

Steps:

• In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend., Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in. pieces., Bring a large saucepan of water to a boil. Cook gnocchi in batches for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle with cheese if desired.

POTATO GNOCCHI WITH BEEF RAGù

Steps:

• Heat oil in heavy large pot over medium heat. Add onions, pancetta, prosciutto, and garlic and sauté until mixture begins to brown, about 10 minutes. Add ground chuck and cook until no longer pink, breaking up with fork, about 5 minutes. Add 1 cup stock, mushrooms, and sage. Simmer until liquid is almost absorbed, about 4 minutes. Add remaining 3 cups stock, 1 cup at a time, simmering until liquid is almost absorbed before adding more. Mix in tomato paste, then tomatoes with juices. Simmer until meat is very tender, stirring occasionally and thinning with about 1 cup water every 30 minutes, about 1 1/2 hours (sauce will be medium-thick consistency). (Can be prepared up to 4 days ahead.Refrigerate uncovered until cold. Cover; keep refrigerated.)
• Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl (or place warm potatoes in large bowl and mash finely with potato masher). Cool until lukewarm, about 10 minutes. Add egg, cream, salt, and nutmeg and blend well. Add 1 1/2 cups flour and mix until soft and slightly sticky dough forms, adding more flour by tablespoonfuls if too moist.
• Turn dough out onto lightly floured work surface. Divide into 6 equal portions. Gently roll 1 dough portion between hands and work surface to 3/4-inch-thick rope about 20 inches long. Cut into 3/4-inch-long pieces.
• Roll each piece over wires of slender whisk or dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 5 dough portions.
• Cook 1/3 of gnocchi in large pot of boiling generously salted water until gnocchi rise to top and are cooked through and tender, about 5 minutes (check at 4 minutes). Using large strainer or slotted spoon, transfer gnocchi to large baking pan; arrange gnocchi in single layer. Cook remaining gnocchi in 2 batches. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
• SERVING:
• Melt butter in large skillet over medium heat. Add gnocchi and cook until heated through, tossing often, about 8 minutes.
• Meanwhile, rewarm ragù over medium-low heat, stirring occasionally. Season to taste with salt and pepper.
• Ladle ragù into large shallow bowls. Spoon gnocchi over. Using vegetable peeler, shave Parmesan cheese over gnocchi.
• Garnish with fresh sage, if desired.